Seafood Alfredo Pasta Recipe

Prepare seafood

Pat shrimp and scallops dry with paper towels; season both sides with 1 tsp salt and 1/2 tsp black pepper. If using cooked lobster, chop into bite-size pieces and keep chilled until added.

Sear seafood

Heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter. When butter is hot and foaming, add scallops spaced apart and sear 1.5–2 minutes per side until golden and just opaque. Remove scallops to a plate and tent with foil. Add shrimp to the same skillet and sear 1.5–2 minutes per side until pink and opaque; remove and keep warm. If desired, quickly toss lobster meat in the warm pan 30–45 seconds just to heat through, then remove. Reserve pan juices for the sauce.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tbs salt. Add 12 oz fettuccine or linguine and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Sauté vegetables

While pasta cooks, heat 1 tbsp olive oil in a medium skillet over medium heat. Add sliced zucchini and sauté 3–4 minutes until slightly tender but still bright. Add sliced cherry peppers and sauté 1–2 minutes more. Season lightly with a pinch of salt. Remove from heat and set aside.

Make base sauce

Wipe out the seafood skillet if necessary but leave a thin fond. Over medium heat add 3 tbsp butter (use lobster butter here if you have it for extra flavor). When butter melts, add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tsp flour over the garlic-butter and stir to form a light roux, cooking 30 seconds.

Add cream and cheese

Slowly whisk in 1 cup light cream, scraping brown bits from the pan. Bring to a gentle simmer and let thicken 2–3 minutes. Stir in 3 tbsp grated Parmesan until melted and smooth. If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water to reach a silky consistency.

Incorporate marinara and seasonings

Stir in 1/2 cup marinara sauce, 1 tsp fresh lemon juice, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper. Taste and adjust salt as needed (to taste). Simmer 1–2 minutes more to combine flavors.

Combine pasta, vegetables, and seafood

Add drained pasta to the sauce along with the sautéed zucchini and cherry peppers. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to loosen sauce. Fold in the seared scallops, shrimp, and chopped lobster meat, heating everything together 1–2 minutes so seafood is warmed through but not overcooked.

Finish and serve

Turn off heat and stir in chopped parsley. Divide among 4 plates (or bowls). Garnish with extra Parmesan and an optional drizzle of lobster butter or olive oil. Serve immediately.